摘要
以常见食品为分离材料,采用冻融法对耐冷冻酵母进行富集,采用涂布平板法和平板划线法分离、纯化耐冷冻酵母;并分析这些酵母菌株的生长特性、产气特性、抗鱼肉脂肪氧化特性。获得25株具有耐冷冻特性的酵母,其中菌株J3、J7、J8、J9、J12、J15、J18、J25低温下发酵力较好,菌株J8、J12、J18抗鱼肉脂肪氧化活性较强,可消减鱼肉中脂肪氧化产物;通过5.8S?rDNA测序法及系统发育分析,8株耐冷冻酵母均鉴定为异常威克汉姆酵母(Wickerhamomyces anomalus)。本研究为开发新型水产品保鲜剂提供了参考。
In this paper, freeze-tolerant yeasts from common fermented foods were enriched by five freeze-thawing cycles and were isolated and purified by spread plate and streak plate methods. The growth characteristics, gas production characteristics and antioxidant activity against lipid oxidation in fish of the isolates were analyzed. A total of 25 yeast strains with freezing tolerance were obtained, of which, strains J3, J7, J8, J9, J12, J15, J18 and J25 exhibited good fermentation ability at low temperatures while J8, J12 and J18 inhibited lipid oxidation effectively. These 8 strains were identified as Wickerhamomyces anomalus by 5.8 S rDNA sequencing and phylogenetic analysis. This study provides valuable information for developing new preservatives for aquatic products.
作者
郭薇丹
刘薇丛
胡作民
李正雯
付湘晋
GUO Weidan;LIU Weicong;HU Zuomin;LI Zhengwen;FU Xiangjin(College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第10期166-170,共5页
Food Science
关键词
耐冷冻酵母
抗氧化
发酵力
菌株鉴定
异常威克汉姆酵母
freeze-tolerance yeast
antioxidant activity
fermentation ability
microbial identification
Wickerhamomyces anomalus
